Bunnies Delight: Gluten free carrot cake
½ cup butter
½ cup shortening
1 ½ cup sugar
2 eggs
1 cup apple sauce
½ teaspoon vanilla
½ cup sweet potato flour
½ cup teff flour
½ cup white rice four
½ cup brown rice four1
½ teaspoon baking soda
½ teaspoon xanthium gum
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 cups finely grated carrots
½ cup finely chopped pecan pieces
1. Heat oven to 350
2. In a small bow mix together all four flours, baking soda, xanthium gum cinnamon and nutmeg. Set aside
3. Cream together butter, shortening and sugar
4. Add in eggs one at a time5. Add in applesauce and vanilla and blend until smooth
6. Add in the flour mixture and mix until well combined
7. Fold in the carrots and pecans
8. Divide batter among 2 separate 9 inch cake pans
9. Bake for 20-25 min at 350
10. Make the icing
11. Once the cakes are completely cool ice the top of the first layer
12. Stack the second layer on top and use the remaining icing to ice the cake
Icing
8oz cream cheese
3 tablespoons milk
1 teaspoon vanilla
4 cups powdered sugar
Blend the cream cheese, milk and vanilla until smooth
Slowly add in the sugar until all blended and smooth
Wednesday, August 10, 2011
Death By Moose
Death By Moose
This is a Recipe for a Gluten Free cake. Primarily for individuals with celiacs or wheat allergies. Having Celiacs requires the removal of all wheat, rye and barley from your diet and it often means going without such luxuries as breads, and cakes. So while it might require a little work here is a special occasions cake that will make your Gluten free recipient feel blessed in more ways than they can count. Whenever cooking for someone with celiacs start by putting away all flours that sit on counters and rinsing all utensils and surfaces used for cooking. It is also advised that if using wooden utensils or wire whisks that are hard to clean start with a new utensil dedicated for gluten free cooking your friends bellies will appreciate it. -- Enjoy
First Make the Cake
-1 cup rice flour
-1 cup tapioca flour
-1/2 cup brown flour
-1/2 cup baking Co-Co
-1/2 tsp baking soda
-1/2 tsp zanthium gum
-1 1/2 tsp baking powder
-1/4 tsp salt
-1 cup butter
-2 cups sugar
-4 eggs
-1 1/4 cup buttermilk
-Set oven to 350 degrees
-Mix together flours, co-co, baking soda, zanthium gum baking powder and salt in a small bowl
-In a mixing bowl cream together butter and sugar and then add in eggs one at a time and beat until smooth
Alternately add in flour mix and milk until well blended
-Divided among two greased nine inch round cake pans
- Bake at 350 for 25-30 min. or until a toothpick inserted in the center comes out clean
Now while that bakes make some moose
-.25 oz.. or 2 tablespoons unflavored Gelatin
-4 tbs cold water
-1/4 cup boiling water
-3/4 cup sugar
-1/2 cup baking co-co
-3 cups whipping cream
-3 tsp vanilla
-Sprinkle gelatin over the cold water and let it set for one minute
-Pour boiling water over gelatin and stir till well mixed
- Whip together sugar, co-co, whipping cream and vanilla until soft peaks form
- Add in gelatin mix and whip until smooth
- Pour into a plastic bag and place in refrigerator for at least an hour
And then make some Gnash icing
-12 oz. package semisweet chocolate chips
=1 1/2 cup heavy cream ( if you buy one quart of cream this is the remainder)
-Place the chocolate chips in a bow
-In a small saucepan over medium-high heat until bubbly(do not bring to a rolling boil as it will boil over)
-Pour the cream over co-co chips and whisk until smooth
-Refrigerate until completely cool and then whip until fluffy
When every thing is cooled its time to put the cake together
-First cut each layer in half and put the first layer on your cake plate
- Put the Gnash in a pastry bag and make a wall of icing along the edge of the first layer
-Cut a corner of your moose bag and fill in the wall with the moose and then add the next layer
- Keep doing this until all of the layers have been added
- Use the remaining Gnash to cover the cake and to add any decorations you like
.-Place in the refrigerator until ready to serve.
This is a Recipe for a Gluten Free cake. Primarily for individuals with celiacs or wheat allergies. Having Celiacs requires the removal of all wheat, rye and barley from your diet and it often means going without such luxuries as breads, and cakes. So while it might require a little work here is a special occasions cake that will make your Gluten free recipient feel blessed in more ways than they can count. Whenever cooking for someone with celiacs start by putting away all flours that sit on counters and rinsing all utensils and surfaces used for cooking. It is also advised that if using wooden utensils or wire whisks that are hard to clean start with a new utensil dedicated for gluten free cooking your friends bellies will appreciate it. -- Enjoy
First Make the Cake
-1 cup rice flour
-1 cup tapioca flour
-1/2 cup brown flour
-1/2 cup baking Co-Co
-1/2 tsp baking soda
-1/2 tsp zanthium gum
-1 1/2 tsp baking powder
-1/4 tsp salt
-1 cup butter
-2 cups sugar
-4 eggs
-1 1/4 cup buttermilk
-Set oven to 350 degrees
-Mix together flours, co-co, baking soda, zanthium gum baking powder and salt in a small bowl
-In a mixing bowl cream together butter and sugar and then add in eggs one at a time and beat until smooth
Alternately add in flour mix and milk until well blended
-Divided among two greased nine inch round cake pans
- Bake at 350 for 25-30 min. or until a toothpick inserted in the center comes out clean
Now while that bakes make some moose
-.25 oz.. or 2 tablespoons unflavored Gelatin
-4 tbs cold water
-1/4 cup boiling water
-3/4 cup sugar
-1/2 cup baking co-co
-3 cups whipping cream
-3 tsp vanilla
-Sprinkle gelatin over the cold water and let it set for one minute
-Pour boiling water over gelatin and stir till well mixed
- Whip together sugar, co-co, whipping cream and vanilla until soft peaks form
- Add in gelatin mix and whip until smooth
- Pour into a plastic bag and place in refrigerator for at least an hour
And then make some Gnash icing
-12 oz. package semisweet chocolate chips
=1 1/2 cup heavy cream ( if you buy one quart of cream this is the remainder)
-Place the chocolate chips in a bow
-In a small saucepan over medium-high heat until bubbly(do not bring to a rolling boil as it will boil over)
-Pour the cream over co-co chips and whisk until smooth
-Refrigerate until completely cool and then whip until fluffy
When every thing is cooled its time to put the cake together
-First cut each layer in half and put the first layer on your cake plate
- Put the Gnash in a pastry bag and make a wall of icing along the edge of the first layer
-Cut a corner of your moose bag and fill in the wall with the moose and then add the next layer
- Keep doing this until all of the layers have been added
- Use the remaining Gnash to cover the cake and to add any decorations you like
.-Place in the refrigerator until ready to serve.
papa bears Honey Key-Lime Pie
Pa Pa Bear’s Honey Lime Pie
Pie Filling
* 4 large egg yolks
* 4 teaspoons grated lime zest
* 1 (14 oz) can eagle brand
* 1/2 cup fresh lime juice
Whisk together yolks, zest and honey until smooth and light green in color (about 2 min)
Whisk in milk until combined
Whisk in lime juice
Cover and set aside for 30 min
Crust
1/3 cup crushed gluten free cookies
2 tablespoons sugar
Pinch of chili powder
1 tablespoon honey
5 tablespoons melted butter
Mix together dry ingredients the add in the wet whisking with a fork until well coated press into 9 inch pie pan and bake for 10 min at 325
Pour in filling and cook for 15 min
Let cool to room temp then chill in fridge until well chilled. When ready to serve add topping.
Topping
1 cup cream
1/4 cup honey
Whisk cream until thick them add honey and continue whisking until thick and fluffy
Pie Filling
* 4 large egg yolks
* 4 teaspoons grated lime zest
* 1 (14 oz) can eagle brand
* 1/2 cup fresh lime juice
Whisk together yolks, zest and honey until smooth and light green in color (about 2 min)
Whisk in milk until combined
Whisk in lime juice
Cover and set aside for 30 min
Crust
1/3 cup crushed gluten free cookies
2 tablespoons sugar
Pinch of chili powder
1 tablespoon honey
5 tablespoons melted butter
Mix together dry ingredients the add in the wet whisking with a fork until well coated press into 9 inch pie pan and bake for 10 min at 325
Pour in filling and cook for 15 min
Let cool to room temp then chill in fridge until well chilled. When ready to serve add topping.
Topping
1 cup cream
1/4 cup honey
Whisk cream until thick them add honey and continue whisking until thick and fluffy
crisp and Topping
Peach and berry Crisp
* 1 recipe crisp topping
* 3 pounds ripe peaches
* 1 cup of your favorite berries(optional)
* 1/2 cup sugar
* 3 tablespoons sweet potato flour
*1 tablespoon cinnamon
* Preheat oven to 375 degrees
* To peel peaches drop them in a pan of boiling water for 10 seconds then into a bowl of cold water and their skins will peel off
* Slice the skinned peaches into thin wedges and discard the hearts
* In a small bowl toss all ingredients minus the topping until well coated.
* Place in a pastry dish and cover with topping
* Bake until top is well browned and peaches are tender
* About 45 min
Crisp topping
*6 tablespoons butter cut into chunks
* 3/4 cup brown sugar packed
* 2/3 cup rice flour
* 1/2 rolled oats or chopped nuts
* 1/4 teaspoon salt
*1 teaspoon ground cinnamon
*Using a fork or pastry cutter work butter in with the rest of the ingredients so that each piece is coated and you have a coarse, crumbly mixture
* Use to cover a shallow dish of sliced fruit or as a topping for coffee cakes
* 1 recipe crisp topping
* 3 pounds ripe peaches
* 1 cup of your favorite berries(optional)
* 1/2 cup sugar
* 3 tablespoons sweet potato flour
*1 tablespoon cinnamon
* Preheat oven to 375 degrees
* To peel peaches drop them in a pan of boiling water for 10 seconds then into a bowl of cold water and their skins will peel off
* Slice the skinned peaches into thin wedges and discard the hearts
* In a small bowl toss all ingredients minus the topping until well coated.
* Place in a pastry dish and cover with topping
* Bake until top is well browned and peaches are tender
* About 45 min
Crisp topping
*6 tablespoons butter cut into chunks
* 3/4 cup brown sugar packed
* 2/3 cup rice flour
* 1/2 rolled oats or chopped nuts
* 1/4 teaspoon salt
*1 teaspoon ground cinnamon
*Using a fork or pastry cutter work butter in with the rest of the ingredients so that each piece is coated and you have a coarse, crumbly mixture
* Use to cover a shallow dish of sliced fruit or as a topping for coffee cakes
flour mixes
These flour mixes come from Gluten Free Baking by Richard J. Coppedge Jr.
ISBN:978-1-59869-613-4
I use these 5 Flour mixtures in my own recipes as well as in the great recipes he has in the book. If you have celiacs and like baking check out this book
Gluten Free Flour Mixes
ISBN:978-1-59869-613-4
I use these 5 Flour mixtures in my own recipes as well as in the great recipes he has in the book. If you have celiacs and like baking check out this book
Gluten Free Flour Mixes
Kitchen sink Oatmeal cookies
Kitchen sink Oatmeal cookies
* 1 cup Shortening
* 2 eggs
* 1 cup white sugar
* 1 tsp salt
* 1 tsp vanilla
* 1 tsp baking soda
* 1/2 cup white bean flour
* 1/2 cup tapioca flour
* 1/2 cup #1 flour mix
* 3 cups gluten free oats
* 1/2 cup nuts (optional)
* 1 cup raisins (optional)
* 1 cup co-co nut ( optional)
* 1 cup semi-sweet chips (optional)
* Preheat oven to 350
* Cream together the shortening and sugar.
* Add eggs and vanilla, and mix well.
* Add in dry ingredients and mix well.
* Add in oats, raisins, nuts, co-co nut and or Chocolate by hand.
* Roll into 1 inch balls and space on a pan 2 Inches apart
* Bake in the oven at 350 degrees for 10-12 minutes until done
* 1 cup Shortening
* 2 eggs
* 1 cup white sugar
* 1 tsp salt
* 1 tsp vanilla
* 1 tsp baking soda
* 1/2 cup white bean flour
* 1/2 cup tapioca flour
* 1/2 cup #1 flour mix
* 3 cups gluten free oats
* 1/2 cup nuts (optional)
* 1 cup raisins (optional)
* 1 cup co-co nut ( optional)
* 1 cup semi-sweet chips (optional)
* Preheat oven to 350
* Cream together the shortening and sugar.
* Add eggs and vanilla, and mix well.
* Add in dry ingredients and mix well.
* Add in oats, raisins, nuts, co-co nut and or Chocolate by hand.
* Roll into 1 inch balls and space on a pan 2 Inches apart
* Bake in the oven at 350 degrees for 10-12 minutes until done
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